Sea Bass Fillet with Caramelized Fennel and Orange Sauce

For the Sea Bass Fillet:

• 4 sea bass fillets (5–6 oz each, 150–160g)
• 2 tablespoons extra virgin olive oil
• Salt and pepper, to taste

For the Caramelized Fennel:

• 2 fennel bulbs (thinly sliced)
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

For the Orange Sauce:

• Juice and zest of 2 oranges
• 1 tablespoon honey
• 3 tablespoons dry white wine (50ml)
• 3 tablespoons fish stock (or water) (50ml)
• 1 tablespoon butter
• 1 teaspoon cornstarch (dissolved in a little cold water)
• Salt and pepper, to taste

Prepare the Caramelized Fennel:

• In a large pan, melt the butter over medium heat.
• Add the thinly sliced fennel and cook for about 5 minutes, stirring occasionally, until they begin to turn golden.
• Sprinkle with brown sugar and mix well. Continue to cook for 5–7 minutes, until the fennel is tender and caramelized.
• Add the balsamic vinegar, season with salt and pepper, stir to combine, and remove from heat. Keep warm.

Prepare the Orange Sauce:

• In a small saucepan, combine the orange juice, orange zest, honey, and white wine. Bring to a boil.
• Add the fish stock and let the sauce simmer over medium heat until it slightly thickens, about 10 minutes.
• Stir in the dissolved cornstarch and whisk continuously until the sauce thickens further.
• Add the butter, season with salt and pepper, and mix well. Remove from heat and keep warm.

Cook the Sea Bass Fillets:

• Clean and debone the sea bass fillets, cutting them into pieces about 2 inches (5–6 cm) wide.
• Season the fillets with salt and extra virgin olive oil.
• Heat a large pan over medium-high heat. Place the sea bass fillets skin-side down and cook for 3–4 minutes until the skin is crispy and golden.
• Flip the fillets and cook for another 2–3 minutes, until the fish is perfectly cooked through.

Plating:

• Arrange a portion of caramelized fennel in the center of each plate.
• Place a sea bass fillet on top of the fennel.
• Drizzle the orange sauce over the fish and around the plate.
• Garnish with freshly grated orange zest and fennel fronds, if desired.

Serve immediately and enjoy!